Christmas shortcake recipe
Christmas Shortcake recipe
|For the Crust:|
|240 g||cake flour|
|5 ml||baking powder|
|200 g||soft butter|
|1 large||egg, whisked|
|80 g||castor sugar|
|For the Filling:|
|150 g||dried fruit cake mix|
|60 ml||glacÚ cherries, coarsely chopped|
|50 ml||preserved ginger, coarsely chopped|
|75 ml||soft brown sugar|
|2 ml||ground ginger|
|2 ml||ground cinnamon|
|25 ml||cherry liqueur|
|10 ml||Van der Hum liqueur, or any other tangerine liqueur|
Place all the fruit, butter, brown sugar and seasonings in a saucepan. Mix well and bring to the boil. Add the liqueurs and simmer for about 3 minutes, stirring continuously. Remove from the heat and add the nuts. Cool until lukewarm.
While the filling is cooling, make the dough. Sift together the cake flour, cornflour, salt and baking powder. Cream the butter and egg and add the brandy and sugar. Beat until smooth. Add the dry ingredients and mix well.
Preheat the oven to 180║C.
Grease a 24 cm cake tin. Divide the dough in half and on a lightly floured surface roll into two rounds 24 cm in diameter. Place one of the rounds in the tin.
Spoon the filling over the dough base in the tin and spread evenly. Carefully place the other layer of dough on top and press down gently. Slit the surface of the dough to facilitate dividing the shortcake into wedges.
Bake for about 30 minutes or until straw-coloured.
Cool the cake slightly in the pan before turning out on a wire rack and cutting it into wedges.
ca. 1 hr
ca. 1 hr
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